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Topic: Iron cast WFO (Read 2504 times)

This is my first post. I just got my WFO which is made in Iron Cast. I live in Denmark, and this oven is designed for the nordic climate, and can be left outside all year round.I have baked in it 2 times now, and are pretty happy so far. I have never made pizze in a WFO before - I used to bake in my Primo Kamado grill.

Thats a really neat little oven, glad to hear you like it. How is it doing holding heat?

Well I keep adding wood while baking 6-7 pies, but I dont have anything to compare with, however so far I have Best results by moving The fire to the middle between bakes to keep the floor warm enough to get nice color of the bottoms.

I like it! I still use a Kamado for my pizzas and have been very happy with it. I really wanted a WFO, but I just did not have the right place to put it and my wife has many other things on her list. Could you provide the dimensions of that oven?Thanks

I really like the look of it. Compact, stylish and looks like it will last forever. Minus the baking surface, it looks like what I'm familiar with as a "chiminea".

However, as you said, you could do a few things to improve your top heat, and attain the leoparding you like.

1. Install a damper on top of the chimney. This could be as low-tech and ugly as inverting a large can with holes punched in it over the top. Or you could get fancier and buy a nice-looking chimney cap; that will cut the exhaust flow substantially.2. Create a hinged metal door that can mount to the top of your opening, that reduces the opening size by about half. Hire someone to do this if you don't have access to the right tools. Open it all the way to lay the fire, close it to reach your desired top temp. Leave it closed when baking. You should still have plenty of vertical room to launch, turn and recover your pizzas.